Green Bean Feta Salad

The first time I made this green bean salad, I was rushing to bring something to a last-minute summer potluck. I'd completely forgotten about my side dish duty until an hour before I had to leave, and this bright, crunchy creation saved me. Now it's become my go-to whenever I need something that feels impressive but comes together in minutes.

Last summer, I served this at a backyard dinner party alongside grilled fish. My friend Sarah, who claims to hate green beans, went back for thirds and demanded the recipe before she even left. There's something about the combination of sharp feta and bright lemon that transforms even the most veggie-skeptical eaters.

Ingredients

• Fresh green beans: I've learned that nothing substitutes for fresh here, frozen beans turn mushy and sad when you try to blanch them
• Red onion: Thin slices add just the right bite without overwhelming the delicate flavors
• Cherry tomatoes: They burst in your mouth and add sweetness that balances the tangy feta
• Feta cheese: The creamy, salty element that ties everything together into something irresistible
• Extra-virgin olive oil: Use the good stuff here since it's one of the main flavors you'll actually taste
• Fresh lemon juice: Bright acidity that makes all the vegetables sing
• Dijon mustard: The secret ingredient that helps the vinaigrette emulsify perfectly
• Fresh garlic: Just one clove gives you background warmth without being overpowering
• Fresh parsley: Adds a fresh, herbal finish that makes everything taste garden-fresh

Instructions

Blanch the beans:

Boil a large pot of salted water and cook the green beans for just 2-3 minutes until they're tender-crisp, then immediately plunge them into ice water to stop the cooking and lock in that gorgeous bright green color.

Combine the vegetables:

In a large bowl, toss together those perfectly blanched beans with the sliced red onion, halved cherry tomatoes, and fresh parsley.

Make the vinaigrette:

Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until you have a smooth, emulsified dressing that coats the back of a spoon.

Assemble and serve:

Pour the dressing over the vegetables and toss everything gently so you don't crush those delicate tomatoes, then sprinkle the crumbled feta over the top right before serving.

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This recipe became a staple in our house during those endless months when we couldn't eat at restaurants but still craved something that felt special. It's amazing how a simple bowl of vegetables can transport you to a sunny Mediterranean terrace.

Make It Your Own

I've discovered that toasted almonds or walnuts add this incredible crunch that takes the salad to another level. Sometimes I'll toss in some fresh basil or mint along with the parsley for an extra herbal twist.

Serving Suggestions

This salad shines alongside anything grilled, especially chicken, fish, or lamb. It's also perfect as part of a Mediterranean mezze spread with hummus and warm pita bread.

Storage and Prep

You can blanch the beans and make the dressing up to a day ahead, just keep them separate until you're ready to serve. The dressed salad will keep in the refrigerator for about 2 days, though the feta is best added fresh each time.

• Pat your blanched beans completely dry before dressing them
• Let the salad come to room temperature before serving for the best flavor
• Taste and adjust the lemon salt before adding the feta since cheese brings its own saltiness

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Every time I make this salad, I'm reminded that the simplest dishes often bring the most joy to the table.

Recipe Questions

→ How do you keep green beans crisp?

Blanch green beans briefly in boiling salted water then plunge them into ice water to halt cooking and preserve crunch.

→ What can I use instead of feta?

Goat cheese is a great alternative that offers similar creaminess with a tangy profile.

→ Can I prepare the salad in advance?

Yes, but add the feta just before serving to maintain its texture and avoid sogginess.

→ What wine pairs well with this salad?

Light, crisp white wines like Sauvignon Blanc complement the bright lemon and feta flavors nicely.

→ Are there optional additions for extra crunch?

Toasted almonds or walnuts add a satisfying crunch and nutty contrast enhancing the salad's texture.